Steamed Clams with Bacon, Corn, and Basil

Steamed Clams with Bacon, Corn, and Basil


Sorry fancy restaurants, the secret is out: Steamed clams are SO easy to make at home!
  • 3 slices thick-cut bacon, cut crosswise about ¼" thick
  • 2 large shallots, thinly sliced
  • 2 cloves garlic
  • 2 tbsp. extra-virgin olive oil
  • ¼ tsp. crushed red pepper flakes, plus more for serving
  • Kosher salt
  • ¾ c. dry white wine
  • 36 littleneck clams (about 3 lb.), scrubbed and well cleaned
  • 1½ c. fresh corn kernels (from about 2 ears)
  • ¼ c. heavy cream
  • ⅓ c. packed fresh basil leaves, thinly sliced
  • Toasted or grilled bread, for serving
  1. In a large, heavy pot over medium heat, cook bacon, stirring occasionally, until crispy and golden, about 8 minutes. Transfer bacon to a plate. Drain and discard any excess fat.
  2. Return pot to medium-high heat and add shallots, garlic, oil, and red pepper flakes; season with salt. Cook, stirring occasionally, until shallots and garlic are just barely light golden, about 2 minutes.
  3. Add wine and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 1 minute. Add clams, cover, and steam until clams open, about 7 minutes; discard any clams that do not open.
  4. Remove pot from heat and immediately add corn and cream, stirring until combined and corn is bright golden and crisp tender, about 1 minute. Sprinkle with basil, red pepper flakes, and bacon. Serve with bread alongside.

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